The Caseificio Antonio Garau, the oldest one among those still in business in Sardinia today, has been producing Sardinian cheeses with devotion and passion since 1880, always pursuing flavour and high quality.
A true mission for the art of cheese-making, which has allowed four generations, Antonio Garau the founder, his son Beniamino Garau the 2nd generation, his grandson Antonio Garau the 3rd generation, his great-grandchildren Beniamino and Marina Garau the 4th and current generation, to face with persistence and determination two world wars and various economic and financial crises, never forgetting and carrying on with pride the corporate philosophy: passion, enthusiasm, new challenges and opportunities, with a view to obtaining the highest quality possible.
When the founder Antonio Garau started the company, he focused on recovering the age-old tradition connected to the processing of sheep and goat milk, an art where the abilities and competence of shepherds go hand in hand with the research of flavour and top quality typical of Sardinian pecorino cheese.
Ever since its origins, the Caseificio Garau has strictly used only milk from Sardinian farms, where animals eat spontaneous herbs and typical local shrubs. That is the origin of our cheeses, naturally rich in omega-3 fatty acids.
The classic diet of centenarians in Sardinia included, and includes, also Sardinian pecorino cheese made from milk of sheep who feed on typical plants of the local vegetation, high in omega-3 fatty acids (BLUE ZONE, Live Longer – National Geographic)
